Hubby was in charge of tonight's supper and it's a favourite around here: a modified version of Annabel Karmel's Finger-licking chicken & potato balls.
Chicken Veggie Balls
3-4 medium sized white potatoes
1 large sweet potato
1/2 cup shredded carrot
3/4 cup small broccoli florets
1/4 onion, diced
1 chicken breast, chopped small
flour for dusting
oil/butter for pan frying
Boil water, cook potatoes until tender. Steam broccoli and carrots (we used a basket on the potato pot to save space/time)
Saute onion in fry pan, add chicken and cook until done.
Mash together all cooked ingredients. When cook enough to handle, roll mixture into balls, coat with flour, saute in butter on medium heat until golden. Serve with sour cream or cottage cheese for dipping.
Last minute nectarine and apple crisp with ice cream
1 nectarine, sliced
1 apple, peeled and sliced
Topping:
(measurements are approximates)
2 TBSP butter, melted
1/2 cup oats
1/3 cups flour
1 TBSP brown sugar, plus more for dusting
Pinch of cinnamon, for dusting
Arrange sliced fruit in oven proof dish. Dust with cinnamon and a pinch of brown sugar. In a small bowl, combine butter, oats, flour and sugar. Stir to mix, spoon over fruit. Bake at 350 for 20 m inutes or until fruit is soft. Let cool for a few minutes, serve and enjoy!
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